Soft and Creamy Dahi Vada Chaat
Delectably soft lentil fritters soaked in creamy yogurt and topped with sweet & spicy chutneys. Who would’ve thought a simple dish like this could pack such an assortment of flavors?
Ingredients
Vada
- 1 cup Urad Dal/Black Gram
- 1 Green Chili
- 2 tsp Roasted Cumin Seeds
- ¼ tsp Baking Soda
- Salt
- Oil for frying
Topping
- ½ cup Greek Yogurt whisked
- ¼ cup Green Chutney
- ¼ cup Tamarind Chutney
- ¼ tsp Red Chili Powder
- ¼ tsp Cumin Powder
- ¼ tsp Chat Masala
- ¼ tsp Black Salt
Instructions
Vada
- Rinse and soak the urad dal in enough water for 4 hours.
- Drain the water. Blend the urad dal, green chili and cumin seeds in a grinder to a coarse paste using very little water (I used 3 tbsp).
- Transfer the batter in a bowl and whisk for 5 minutes until it is very light. Add salt, baking powder and mix gently.
- Take a glass filled with water and drop small drop of batter in it. If the batter floats on top, it’s ready. If not, then whisk it some more.
- Deep-fry spoonfuls of the batter in oil till golden brown. Let it cool.
- Soak the vadas in water for 15 minutes.
- Squeeze the excess water by pressing in between your palms.
Assembly
- Assemble the vada in the serving plate and drizzle the yogurt on top.
- Garnish with tamarind chutney and green chutney.
- Sprinkle red chili powder, cumin powder, black salt and chaat masala evenly over it.
- Enjoy immediately or keep it in refrigerator for few hours.